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Multifactorial diversity sustains microbial community stability

The ISME Journal, 2013-11, Vol.7 (11), p.2126-2136

2013

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Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera

Nature communications, 2015-09, Vol.6 (1), p.8322-8322, Article 8322

2015

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Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi

International journal of food microbiology, 2013-06, Vol.164 (1), p.46-53

2013

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Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

Food microbiology, 2016-10, Vol.59, p.43-56

2016

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Metabolic engineering and adaptive evolution for efficient production of D-lactic acid in Saccharomyces cerevisiae

Applied microbiology and biotechnology, 2016-03, Vol.100 (6), p.2737-2748

2016

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Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes

Food microbiology, 2018-12, Vol.76, p.164-172

2018

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Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

International journal of food microbiology, 2017-05, Vol.248, p.10-21

2017

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Inventory of the GH70 enzymes encoded by Leuconostoc citreum NRRL B‐1299 – identification of three novel α‐transglucosylases

The FEBS journal, 2015-06, Vol.282 (11), p.2115-2130

2015

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Efficient 2-O-α-D-glucopyranosyl-sn-glycerol production by single whole-cell biotransformation through combined engineering and expression regulation with novel sucrose phosphorylase from Leuconostoc mesenteroides ATCC 8293

Bioresource technology, 2023-10, Vol.385, p.129399-129399, Article 129399

2023

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Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

International journal of food microbiology, 2015-12, Vol.215, p.161-170

2015

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Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation

Food chemistry, 2020-07, Vol.318, p.126481, Article 126481

2020

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Development of Slowly Digestible Starch Derived α-Glucans with 4,6-α-Glucanotransferase and Branching Sucrase Enzymes

Journal of agricultural and food chemistry, 2020-06, Vol.68 (24), p.6664-6671

2020

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DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations

Applied and Environmental Microbiology, 2007-12, Vol.73 (23), p.7697-7702

2007

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The microbial diversity of water kefir

International journal of food microbiology, 2011-12, Vol.151 (3), p.284-288

2011

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Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods

International journal of food microbiology, 2020-03, Vol.317, p.108463-108463, Article 108463

2020

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Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation

Food research international, 2020-10, Vol.136, p.109478-109478, Article 109478

2020

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Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products

Journal of agricultural and food chemistry, 2017-03, Vol.65 (12), p.2580-2587

2017

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Leuconostoc mesenteroides subsp. mesenteroides LB7 isolated from apple surface inhibits P. expansum in vitro and reduces patulin in fruit juices

International journal of food microbiology, 2021-02, Vol.339, p.109025, Article 109025

2021

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The effects of freezing on faecal microbiota as determined using MiSeq sequencing and culture-based investigations

PloS one, 2015-03, Vol.10 (3), p.e0119355-e0119355

2015

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Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

Food microbiology, 2017-05, Vol.63, p.217-227

2017

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Differential Analysis of the Nasal Microbiome of Pig Carriers or Non-Carriers of Staphylococcus aureus

PloS one, 2016-08, Vol.11 (8), p.e0160331-e0160331

2016

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Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations

PloS one, 2018-09, Vol.13 (9), p.e0203501-e0203501

2018

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Investigation of the microbiota associated with ungerminated and germinated Norwegian barley cultivars with focus on lactic acid bacteria

International journal of food microbiology, 2021-03, Vol.341, p.109059-109059, Article 109059

2021

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Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals

Applied and Environmental Microbiology, 2015-05, Vol.81 (10), p.3529-3541

2015

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Complete genome sequence of Leuconostoc citreum EFEL2700, a host strain for transformation of pCB vectors

Journal of biotechnology, 2018-12, Vol.287, p.52-58

2018

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Multifactorial diversity sustains microbial community stability

Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera

Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

Metabolic engineering and adaptive evolution for efficient production of D-lactic acid in Saccharomyces cerevisiae

Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

Inventory of the GH70 enzymes encoded by Leuconostoc citreum NRRL B‐1299 – identification of three novel α‐transglucosylases

Efficient 2-O-α-D-glucopyranosyl-sn-glycerol production by single whole-cell biotransformation through combined engineering and expression regulation with novel sucrose phosphorylase from Leuconostoc mesenteroides ATCC 8293

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation

Development of Slowly Digestible Starch Derived α-Glucans with 4,6-α-Glucanotransferase and Branching Sucrase Enzymes

DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations

The microbial diversity of water kefir

Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods

Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation

Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products

Leuconostoc mesenteroides subsp. mesenteroides LB7 isolated from apple surface inhibits P. expansum in vitro and reduces patulin in fruit juices

The effects of freezing on faecal microbiota as determined using MiSeq sequencing and culture-based investigations

Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

Differential Analysis of the Nasal Microbiome of Pig Carriers or Non-Carriers of Staphylococcus aureus

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations

Investigation of the microbiota associated with ungerminated and germinated Norwegian barley cultivars with focus on lactic acid bacteria

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals

Complete genome sequence of Leuconostoc citreum EFEL2700, a host strain for transformation of pCB vectors

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